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1
Place the beef kidneys on a cutting board and cut them in half lengthwise.
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2
Remove as much of the lump of fat inside as possible.
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3
If there is any membrane surrounding the kidneys, peel it off and discard.
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4
Cut the kidneys into 1 1/2-inch pieces.
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5
You should have about 3 pounds of cleaned kidneys.
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6
Bring 6 cups of water to a boil in a saucepan.
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7
Add the kidneys, mix well, and cook for 2 to 3 minutes.
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8
(The water may not even return to a boil.)
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9
Drain the kidneys in a colander, rinse them under cold water, and set them aside in the colander to drain further until cooking time.
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10
(They can rest for up to an hour.)
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11
Discard any liquid that has emerged from the kidneys.
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12
Cut the salt pork into 1/2-inch pieces and place in a heavy saucepan with the oil.
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13
Cook over medium to high heat, partly covered to prevent splattering, for 6 to 8 minutes, until nicely browned.
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14
Then add the onions and cook over high heat for about 1 minute, until they are lightly browned.
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15
Add the flour to the saucepan, mixing it in well, and cook for 30 seconds.
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16
Add the wine and 1 3/4 cups water.
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17
Bring to a boil, stirring occasionally, to dissolve the flour in the liquid.
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18
Add the kidneys, garlic, potatoes, mushrooms, soy sauce, thyme and dry mustard.
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19
Bring the mixture to a boil, then reduce the heat to very low.
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20
Cover, and cook for 45 minutes, stirring occasionally to prevent the stew from sticking to the bottom of the pan.
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21
Serve immediately, as is or with French-style mustard on the side.
